citrus-rosemary-mint-lamb-chops-and-rosemary-reds

hello foodies- as many of you know i went back to work this week so i needed to come up with some quicker weeknight meals.  so as we say so long to our roasts and hello to our quicker meals i give you my citrus rosemary mint lamp chops with a honey balsamic glaze and my rosemary reds….

this meal is great because you can prepare the chops ahead and they are super quick to cook in the oven and still come out as tender as a roast.  big thanks to my  husband who prepared the potatoes for me tonight and resumed his role as suet chef extraordinaire…

ingredients:

juice of 1 lemon

EVOO

10 mint leaves

2 tablespoons fresh rosemary

3 cloves garlic

2-3 lamb chops per person

salt and pepper

2 redskin potatoes per person

½  cup balsamic vinegar.

1 shallot chopped

2 tablespoons honey

directions:

prepare the marinade the night before you plan on serving the lamb chops by mixing the juice of one lemon with 3 tablespoons extra virgin olive oil,  3 cloves of minced garlic, a handful of finely chopped mint leaves, 2 tablespoons of finely chopped fresh rosemary and 2 shakes of salt and pepper each.  place the lamb chops in a ziploc bag and pour the marinade on top-refrigerate over night.

on the day of cooking, preheat the oven to 450.  while the oven is pre-heating, scrub the redskin potatoes clean and cut into 1/8ths.  heat a pan with two turns of EVOO over medium and then add the diced potatoes, salt and pepper to taste and a handful of rosemary-saute for approximately 25 minutes or until the potatoes are lightly toasted and soft.  while the potatoes are roasting, prepare the honey balsamic glaze by sautéing the shallots in a fry pan with about 1 swirl of EVOO for 3-5 minutes to develop their sweetness, then add the balsamic, honey and salt and pepper to taste and heat over medium until the sauce thickens and bubbles.

for the lamb, brown each side in a dutch oven over medium heat (about 3-5 minutes/a side) before transferring to the pre-heated oven and cook until lamb is medium - this will take about 10-15 minutes depending on the thickness of your cut.  once plated, pour the honey balsamic vinegar on top of the lamb and serve alongside the rosemary potatoes and enjoy!